Difficulty: Beginner
Pork
SmokeStone Parmesan Pork Chops
Jody
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Beginner
Instructions
- Step 1: Burning the mesquite pellets, preheat SmokeStone to Medium heat.
- Step 2: In a small mixing bowl, combine the flour and Colden’s Freakin' Greek Rub.
- Step 3: In a medium mixing bowl, whisk the eggs. In a third medium bowl, combine the bread crumbs and Parmesan.
- Step 4: Place each piece of pork in flour, then dip in egg wash, and lastly, coat in the bread crumb mixture. Set aside.
- Step 5: Add a small amount of avocado oil to the griddle, and add pork chops. Cook for 3-5 minutes or until crispy brown, then flip. Cook until chop reaches internal temperature of 140ºF.
- Step 6: Sprinkle additional Colden’s Freakin' Greek Rub on top and set aside. Let rest 5 minutes before serving.
Ingredients
Serving Sizes
Ingredients
- 4 Boneless Pork Chops
- 1/2 cup(s) Italian Bread Crumbs
- 1/2 cup(s) Parmesan Cheese
- 1 Eggs
- 1/2 cup(s) Flour
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1/2 teaspoon(s) Avocado Oil
Tools Needed
- Nitrile Gloves
- Whisk
- Small Mixing Bowl
- 3 Medium Mixing Bowls
- Spatula
- Step 1: Burning the mesquite pellets, preheat SmokeStone to Medium heat.
- Step 2: In a small mixing bowl, combine the flour and Colden’s Freakin' Greek Rub.
- Step 3: In a medium mixing bowl, whisk the eggs. In a third medium bowl, combine the bread crumbs and Parmesan.
- Step 4: Place each piece of pork in flour, then dip in egg wash, and lastly, coat in the bread crumb mixture. Set aside.
- Step 5: Add a small amount of avocado oil to the griddle, and add pork chops. Cook for 3-5 minutes or until crispy brown, then flip. Cook until chop reaches internal temperature of 140ºF.
- Step 6: Sprinkle additional Colden’s Freakin' Greek Rub on top and set aside. Let rest 5 minutes before serving.
Chef Pairings
Consider Smoked Scalloped Potatoes and Green Jacket Salad for a simple, savory meal.